“Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.”

Reviewer:

I have been making this identical recipe since the early 80s. It is so delicious. I usually double it and freeze 2 separate 16 oz containers for future use. I allow it too cool, then seal, and freeze. On cooking day:
45 minutes before serving, remove container from freezer. Dip outside of container in hot water to loosen edges and remove from freezer container and place in large saucepan. Add 1/2 cup water, cover saucepan with lid, and heat on medium low stirring (or turning) every few minutes until hot. I also use fresh mushrooms and add 1/2 cup of broth to make up for not having the reserved liquid from the canned mushrooms. Also, I serve it over Pepperidge Farm Patty Shells, oh so so good. I also use Fat Free half and half instead of milk.

Reviewer:

This took a lot longer to make than I had originally thought it would. I used different veggies (what I had) and it turned out pretty good, though there was a strong veggie to chicken ratio in favour of the veggies. I used less water to make a bit of a thicker sauce. Next time I would chop the chicken differently- my pieces were too big and too few.
Overall a good recipe and would use again, just nothing super fantastic.

Reviewer:

I just made this tonight and wanted to tell you how fabulous and EASY this recipe is! I left out the mushrooms as my son doesn't like them and as other reviewers said, I used all chicken bouillion in place of the water. I also added peas, carrots and corn at the end , instead of the green peppers and pimento. It is absolutely delicious and will use this recipie for my chicken pot pies from now on too.
thank you for sharing this - ALL my picky eaters LOVED it!

Reviewer:

Made as directed except used chicken stock in place of water. Bland until I added a lot more salt and pepper, plus a pinch of spice from Penzy's called Balti. Very good weeknight meal with leftovers for lunches the next day.